Recipes
Salted Chocolate Chip Almond Shortbread Cookies
- Yield: 18 Servings
- Prep Time: 25 Mins.
- Cook Time: 13 Mins.
Ingredients
- 12 tablespoons butter, softened (1½ sticks)
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract plus ½ teaspoon salt
- 2 1/4 cups Fisher® Chef’s Naturals Almond Flour
- 3 ounces bittersweet chocolate, chopped
- 1/4 cup turbinado (or demerara) sugar plus coarse salt
Directions
- In a stand mixer bowl fitted with a paddle attachment, cream together butter, brown and granulated sugars until light and fluffy, about 2 to 3 minutes, stopping once to scrape down bowl.
- Scrape down sides of bowl again and add egg yolk, vanilla and ½ teaspoon salt. Mix until fully incorporated.
- Add Fisher® Chef’s Naturals Almond Flour and mix until combined. Add chocolate and mix just until incorporated.
- Turn dough out onto a sheet of parchment or plastic wrap. Form into a log 8 inches long x 2 ½ inches wide. Refrigerate overnight until firm (or at least one hour).
- Preheat oven to 350°F. Spread turbinado /demerara sugar out on baking sheet. Roll dough in sugar, pressing as needed to coat outside fully.
- Cut dough into ½-inch discs. Transfer cookies to parchment-lined baking sheet about 2 inches apart.
- Bake until golden brown on edges, 12 to 13 minutes, turning sheet halfway through.
- Remove from oven. Top each cookie with pinch of coarse salt.
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